MEXICAN STREET TACOS

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I’m so happy to find this recipe, as this looks/sounds exactly like the delicious tacos I would get at Taqueria Lorena’s in San Jose, CA when I lived there in the 90’s.  

They also served a carrot & hot pepper side with them, do you have your own recipe for that, as well? Again, thank you for this recipe, I am back in rural Virginia and miss these tacos so much!

Recipes Apdated From:www.allrecipes.com

INGREDIENTS:

• 1 1/2 pounds skirt steak, cut into 1/2-inch pieces
• 2 tablespoons reduced sodium soy sauce
• 2 tablespoons freshly squeezed lime juice
• 12 mini flour tortillas
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons canola oil, divided
• 3 cloves garlic, minced
• 3/4 cup diced red onion
• 1/2 cup chopped fresh cilantro leaves
• 1 lime, cut into wedges

DIRECTIONS:

1. First, In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.
2. Then, In a gallon size Ziploc bag or large bowl, combine soy sauce mixture and steak; marinate for at least 1 hour up to 4 hours, turning the bag occasionally.
3. Heat remaining 1 tablespoon canola oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness.
4. Serve steak in tortillas, topped with onion, cilantro and lime.